Can polędwica mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

What should I ask for at a butcher in Lithuania?

Ask for "Aš norėčiau išpjovos, vidutiniškai iškeptos" when looking for polędwica in Lithuania.

What is polędwica in Lithuania?

Q: What is polędwica in Lithuania?

polędwica is the Poland retail name for the beef tenderloin, which sits on the loin primal. In Lithuania, the same cut is most often labeled išpjova.

Q: What is polędwica called in Lithuania?

Look for išpjova—mapped to Tenderloin (beef tenderloin).

Q: What primal is polędwica from?

Tenderloin is on the loin primal (psoas major).

Exact match

poledwica

is išpjova in Lithuania

Ask for: išpjova

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

loin primal · psoas major

In Lithuania

išpjova

Say this at the butcher

“Aš norėčiau išpjovos, vidutiniškai iškeptos”

'I would like tenderloin, medium' — Vilnius steakhouse standard phrasing

What is this cut?·Global guide

How to order steak doneness

Poland → Lithuania

rareKrwisty→Su krauju48–55°C

medium rareŚrednio krwisty→Vidutiniškai nekeptas55–60°C

mediumŚrednio wysmażony→Vidutiniškai iškeptas60–65°C

well doneDobrze wysmażony→Gerai iškeptas70–100°C

Traditional Lithuanian cooking defaults to Gerai iškeptas (well done). Vilnius steakhouses have adopted international rare/medium terminology; the 'Su krauju' (with blood) formulation is traditional but now sounds old-fashioned in modern restaurants.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“polędwica” in Poland maps to canonical tenderloin (loin: psoas major). In Lithuania, look for labels such as išpjova. Most tender muscle of the loin; center cuts often sold as filet mignon.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.